How to cook barbecue? How to choose meat for barbecue? How to make barbecue sauce

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Kebab is a meat product that is perceived by many as a main course or as an appetizer. Many feasts cannot do without it, as smoked meat pieces win the hearts of millions of gourmets from around the world.

In order for such a dish to be truly tasty, you need to be able to cook it correctly. In the cuisines of different peoples of the world, there are a large number of their varieties, however, as practice shows, the most delicious was and remains the Caucasian shish kebab.

How to cook barbecue? What are the subtleties of this process? What is the best sauce for smoked meats? All this - further.

How to choose meat

Any proper barbecue is made from meat. To do this, you can choose its different types: chicken, pork, lamb, beef and any others. Any novice culinary specialist must remember that the key to a tasty and juicy barbecue is the right choice.meat, and not by grade, but by quality.

The first thing you should pay attention to is the freshness of the main ingredient. Ideally, if the meat is chilled, not frozen. When choosing it on the market, you should pay attention to those pieces that will have clear juice and bright color. The aroma of fresh meat should also be pleasant, barely perceptible.

For smoke cooking, it is advisable to choose the meat of a young animal - it will be possible to cook the softest shish kebab from it. From pork, you should choose pinkish pieces, and from lamb and beef - the reddest (possible with layers of white), because it is this color that indicates the best quality of the main ingredient.

Features of cooking lamb dishes

How to cook juicy lamb skewers? It is for the correct preparation of this type of meat that certain culinary skills of the cook are needed.

First of all, you need to pay attention to the quality of the meat. For barbecue, you should choose dairy lambs under the age of one year. The ideal parts of the carcass to create such a meat appetizer would be loin, tenderloin or back of the leg.

Another feature of lamb kebab is that it should be eaten immediately after cooking. Otherwise, the meat will become hard and hard to chew.

Lamb marinade recipe

How to cook lamb skewers? In order for it to turn out very tasty and juicy, it is not enough to choose excellent meat - you will need tostill choose the right marinade, the components of which will perfectly nourish each piece. Consider one of these options.

To prepare a marinade for a kilogram of lamb, you should take a copious amount of a mixture of peppers (or black ground separately), as well as s alt. Make a mixture of spices and carefully rub each piece of meat with it. After that, the main ingredient should be put in a marinating bowl and cut into 4 large onions. On top of all the ingredients, sprinkle 150 ml of wine (it is best to take dry), as well as vegetable oil to taste. All the connected components must be mixed well and left for ten minutes. In the event that the meat of an old animal is used to prepare the barbecue, it should be marinated for 3-4 hours.

After the meat is marinated, it can be cooked on the grill or in an electric barbecue.

Features of cooking pork skewers

A huge number of fans of this hot meat dish prefer the option, which is prepared from pork meat. According to many gourmets, it is the pork kebab that turns out to be especially tender. What is his secret? Of course, in the right meat.

How to choose meat for pork barbecue? First of all, you need to remember that it must be fatty - only in this way the finished meat will be truly tender. In addition to the fattest parts, you can also use pork tenderloin, ribs or loin, however, as many cooks advise,collar should be preferred.

The selected meat must be young - this is easy to understand by its color: pink-red is considered the correct color.

To make the dish more spicy, use onions in the marinade, which gives it extra juiciness.

Pork marinade recipe

How to marinate meat? For a kilogram of quality meat, cut into small pieces, you should lay out three lemons chopped into thin circles. To prepare the sauce for such a kebab, in one bowl combine a couple of teaspoons of coriander, one red ground pepper, half a spoonful of ground ginger, as well as two tablespoons of dried basil, s alt and black pepper. To these ingredients should be added chopped bay leaf, as well as five tablespoons of olive oil. All ingredients must be mixed well with meat, tightly covered with a lid and left to marinate overnight.

This delicious kebab recipe recommends cooking the meat over an open fire for no more than 10 minutes, turning each skewer regularly.

Georgian marinade

This simple type of marinade was invented in a country where dishes cooked on an open fire are made according to the most savory recipes - in Georgia. How to cook barbecue according to a traditional Georgian recipe? To do this, take a plentiful amount of onions (6 heads per 600 g of pork meat), cut it into rings and add a plentiful amount of a mixture of ground peppers to it. After that inonion, add meat cut into small cubes, stir well again and, covered with a film or lid, put in a cold place for 5-6 hours.

After the meat is ready, it must be strung on a skewer, alternating with pickled onions, as well as sliced tomato slices and fry until tender. Serve the finished dish preferably with greens - cilantro is used for this purpose in Georgian national cuisine.

How to cook barbecue in an electric barbecue

In the event that it is not possible to kindle a live fire and cook barbecue on an open fire, you can use an electric barbecue grill, which is sold in household appliances stores. In this way, you can cook any meat. The advantage of this method is the speed of cooking, which is especially helpful, for example, during a feast. For cooking meat in an electric barbecue, as a rule, marinades are especially in demand, which quickly nourish the pieces of meat. Consider one of them.

For 1200 g of pork meat (it is advisable to use a tenderloin for this purpose), you should take a couple of onions and cut them into rings. You need to add 100 g of mayonnaise to them, as well as s alt and spices to taste (you can use a ready-made package that is easy to find in the store). The listed ingredients need to be mixed well and add the meat cut into small pieces.

In such a marinade, meat can be marinated both for an hour and all night - in any case, the output will be tender and fragrantdish. After it is ready for frying, each piece should be strung on a skewer, alternating with onion rings, and sent to the electric barbecue. The dish will be ready in just 15 minutes.

Features of cooking beef skewers

Not many novice cooks know how to cook beef skewers. Some generally prefer not to encounter this type of meat, as practice shows that at the end it turns out to be quite tough. The main secret to cooking beef skewers is the longer marinating time.

As for the choice of meat, for this type of barbecue, it is best to give preference to fillet, brisket or back leg. All other pieces will most likely be unusable.

Many chefs also recommend choosing young calf meat for beef skewers - it will turn out to be the most tender.

Beef marinade recipe

The right marinade is the key to success. So how do you marinate meat? To do this, it should be cut into small pieces, placed in a large bowl and sprinkled with a mixture of s alt and pepper. Next, three onions, cut into rings, should be placed in the dishes. In a separate bowl, you need to dilute a couple of tablespoons of vinegar essence and 500 ml of water, then pour the meat with the resulting liquid. You should also add a tablespoon of sunflower oil, mix thoroughly and leave overnight, previously covered with a lid.

Using this delicious barbecue recipe, you can geta savory hot meat dish that will taste slightly sour.

Garlic barbecue sauce

Many lovers of this meat dish prefer to use ready-made products that are offered on store shelves as a barbecue sauce: ketchup, adjika, mustard, mayonnaise and others. However, only true gourmets cook it on their own, selecting the ingredients by hand and experimenting. How to make barbecue sauce? The original version of this can be white garlic, which will make the taste of meat more piquant.

To prepare it, take three cloves of garlic and pass them through a crusher. To them you need to add chopped greens, three teaspoons of soy sauce and a glass of sour cream. All ingredients should be s alted and peppered to taste, then carefully rub until the mass is homogeneous.

It is advisable to let this sauce brew for about half an hour before serving - so its taste will become brighter. It should also be remembered that it is desirable to use it immediately, since the shelf life of such a sauce is small - about 8-10 hours. This fact is due to the fact that it is created on the basis of a perishable fermented milk product.

Mustard barbecue sauce

Another interesting version of the sauce, which is suitable for shish kebab made from pork or lamb. In order to make it, you need to combine in one bowl a couple of hard-boiled chicken yolks, 1.5 teaspoons of mustard, a tablespoon of lemon juice, as well as10 ml soy sauce. All ingredients must be blended until smooth. After that, black ground pepper to taste, a pinch of sugar and 180 ml of sour cream should be added to the listed ingredients (it is best to take the one that does not sour). All components should be thoroughly ground and, tightly closed with a lid, put in the refrigerator for at least an hour.

To prepare such an original sauce, you can take any mustard - many chefs recommend using French (with grains). When ready, mustard sauce has a very delicate texture and a particularly pleasant taste, which will surprise all guests and family members.

How to barbecue

Correctly selected meat and a suitable marinade is, of course, the key to a delicious dish. However, if a novice cook does not know how to properly cook barbecue on the grill, he can simply overdry the meat and thereby spoil it. So what are the secrets to roasting meat over an open fire?

First of all, you should pay attention to the density of placing pieces of meat on skewers - they should not fit too closely to each other. After the meat is skewered, it is necessary to place it over the coals, which before that should have already burned out significantly. Professional kebabs recommend starting the process of cooking meat on a higher heat and keeping its intensity until the pieces become rosy. After this happens, the heat should be reduced by watering the coals with pre-prepared water, and cooking should continue on low heat and more.parts on the smoke.

How to determine the readiness of meat? Very simple: when cut, it releases clear juice.